Squash and mushroom pot pies
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 large leek, washed and sliced
- butter
- 250g chestnut mushrooms, quartered
- 1 small butternut squash, peeled and cut into small chunks
- 200ml vegetable stock
- 3-4 tbsp crème fraîche
- 375g sheet puff pastry
Method
- STEP 1
Cook the leek in a little butter until softened, about 7 minutes. Add the mushrooms and cook for 4-5 minutes. Add the squash and cook for a minute then pour in the stock, cover and simmer for 5 minutes.
- STEP 2
Heat the oven to 200C/fan 180C/gas 6. Stir the crème fraîche into the vegetables, check the seasoning and divide between 4 pie dishes. Top with pastry, trim and crimp. Cook for 25-30 minutes until tops are golden and crisp.
